Ratio Formula
1 Part Sugar : 2 Parts Fat : 3 Parts Flour
1 Part Sugar : 2 Parts Fat : 3 Parts Flour
YIELD: 300 grams
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(x 2) YIELD: 600 grams
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(x 4) YIELD: 1200 grams
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tECHNIQUE
Comments
- Mixing Method: Apply creaming method to sugar and fat. [Optional: Mix in flavour ingredients.] Fold dry ingredients into wet ingredients.
- Lack of kneading is the key to a flaky dough.
- In a mixing bowl, combine sugar and fat and mix (using a paddle attachment or by hand) until small sugar is dissolved and fat mixture is slightly lighter in colour and texture (as a result of air incorporation). Mix in remaining flavouring ingredients.
- Add flour gradually and fold gently, just until combined.
- Shape dough into portion sizes, wrap in plastic wrap and store for future use.
- When ready to use, roll to desired thickness and cut. Rolling dough before cutting allows for little gluten development: Sheets formed on outside (as a result of rolling) become chewy and elastic; soft, crumbly and buttery on inside and crispy on outside.
Comments
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Storage
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Notes
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